Trout with pine nuts and capers

Trout with pine nuts and capers

Truite Grenobloise

By
From
Taste le Tour
Serves
2

From the Alps region by Philippe Mouchel

I cooked this beautiful trout dish hundreds of times when I was a young chef working in Paris. It’s very easy to do at home.

Ingredients

Quantity Ingredient
4 tablespoons oil
2 slices bread, cut into 1 cm cubes
2 fresh trout, thoroughly cleaned, inside and out
salt
freshly ground black pepper
3 tablespoons plain flour
80g butter
3 tablespoons pine nuts
3 tablespoons capers
1 lemon, peeled and cut into segments
1/2 lemon, juiced
3 tablespoons chopped parsley

Method

  1. Heat half the oil in a frying pan and fry the bread cubes until golden. Drain on kitchen paper.
  2. Season the fish with salt and pepper and dust all over with a little flour.
  3. Heat the remaining oil in a clean frying pan and cook the fish for 4 minutes on each side. Add one-third of the butter to the pan and baste the fish. Transfer the fish to a serving plate and keep warm.
  4. Add the remaining butter to the pan. Stir in the pine nuts and cook for 1 minute until golden brown. Add the capers, lemon segments and lemon juice and reheat. Add the chopped parsley and spoon the sauce over the trout. Scatter the croutons on top and serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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